8 apples, peeled -- cored and
1 sliced
1/4 cup cranberries
1/2 cup honey
1 tsp cinnamon
1/8 tsp allspice
1 tbsp fresh lemon juice
3 tbsp water
TOPPING
1 1/2 cup oats
1/2 cup all-purpose flour
1/4 cup almonds -- sliced
1/4 cup barley malt
2 tbsp honey
Directions
1. Heat oven to 350F. Lightly coat 13x9-inch baking dish with
vegetable cooking spray.
2. Combine apple slices, cranberries, honey, cinnamon, allspice and
lemon juice in large bowl. Transfer to prepare baking dish and
sprinkle with water.
3. Make topping: Combine oats, flour, and almonds in medium bowl.
Stir in barley malt and honey until completely moistened.
4. With fingertips, spread topping over apples as thin as possible.
Spray a piece of foil with cooking spray; cover baking dish and bake
45 minutes, then bake uncovered 15 minutes more. Serve warm or at
room temp.
Recipe By : Rosie Daley
Servings: 8 servings
Apple-Cranberry Crisp Amandine - Daley Recipe brought to you by Recipe Ideas
Categories: Apple; Cranberry; Fruit; Indian
The History of Recipes
It is quite possible to track the history of recipes back into history, in fact as far as the early Egyptians, and potentially, even further back. Interesting though that is, these, old records were just primitive pictorial recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. During Roman times 25BC a man called Apicius compiled a few scripts showing how to cook the recipes prepared by the Romans. In his works, he describes how the roman meals were separated into appetizers, entrees and dessert, a style of dining still practiced today. Additionally, he describes how the Roman cooks used a wide range of aromatic flavours, including a few that are still present in modern kitchens such as bay, mint and dill. Closer to modern times, there are a couple of books from the fourteenth century ; one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books have no connection with the curry that is popular today, but instead descriptions of the types of meals prepared by the chefs of the rich people of that period. Later, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the holy land, including spices like parsley and basil. The introduction of these new culinary ideas created an outbreak in manuscripts on food, many of which are kept safe in academic collections. During the succeeding few centuries, the wealthy families of Wesstern Europe strove to lay on the best banquets, and consequentially the best chefs and their recipe collections were greatly in demand. However, it was during the 1800s that formal cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, recipe publications are starting to become popular due to better eduction, people having increased leisure time and being a little richer. Like it or not, the introduction of TV brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Apple Cranberry Crisp Amandine Daley recipe.
